4th International Poultry Meat Congress

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P 16 A Research of Knowledge, Attitude of Medical Faculty Hospital Kitchen Workers About Consumption of Chicken <strong>Meat</strong> And Products Yasemin Durduran 1 , Lütfi Saltuk Demir 1 , Şenay Burçin Alkan 2 , Mehmet Uyar 1 , Serpil Koygun 3 , Özlen Tekin 1 , Seda Cazur 1 , Zehra Diker 1 , Tahir Kemal Şahin 1 1 Necmettin Erbakan University Meram Faculty of Medicine, Department of Public Health 2 Necmettin Erbakan Faculty of Health Sciences Department of Nutrition and Dietetics 3 Necmettin Erbakan University, Meram Faculty of Medicine Hospital, Nutrition and Dietetics Unit Abstract Chicken meat has an important role in adequate and balanced nutrition. For this reason, it is important that the information on consumption, preparation and storage conditions of poultry and products are correct. Kitchen workers of hospital prepare and distribute meals to all hospital staff and inpatient. Therefore, it is valuable to have adequate and accurate knowledge about chicken meat and its products as well as to practice them, like every nutrient prepared in the kitchen. This study was carried out with the application of a questionnaire prepared by researchers for the kitchen staff of a Medical Faculty Hospital. According to the consumption frequency of the employees, chicken meat came first with 68.6% in consumption of meat. 28.5% of the employees had some concerns about chicken meat preferences. The first choice for consumption of chicken meat was organic chicken with 57.1%. Before cooking the chicken, 82.9% of employees state that they washed it. They pointed out that while making frozen chicken ready to cook, 62.9% of employees took down on the bottom of the refrigerator. 58.6% of the employees found that chicken meat to be reliable for them. 70.0% of participants stated that they were careful to wash eggs before cooking. 18.6% of the employees stated that working in a kitchen of hospital has a change in knowledge and behavior related to chicken consumption. 270
P 17 Some Slaughter and Carcass Traits of Ducks Reared in Free-Range and Barn Conditions Umut Sami Yamak 1 Mehmet Akif Boz 2 Musa Sarıca 1 Kadir Erensoy 1 1 Ondokuz Mayıs University, Faculty of Agriculture, Department of Animal Science, Samsun, Turkey 2 Bozok University, Faculty of Agriculture, Department of Animal Science, Yozgat, Turkey Abstract The purpose of this research was to study the determination of some slaughtering and carcass characteristics that ducks grown in free range and closed system and it sustained for 14 weeks. The study started with 240 daily ducks and all environmental requirements of them are provided until slaughtering. Prior to slaughtering, body weight of ducks were determined with 0.1 accuracy scale. A total of 32 ducks were slaughtered by randomly choosing 1 female and 1 male close to average at each 1<strong>4th</strong> week. After slaughtering, hot carcass, edible internal organs (heart, liver, gizzard) and abdominal fat weights and ratios were determined. As a result, the breeding system and gender have no significant effect on the ratio of the live weight, hot and cold carcass weight (P>0.05). In male ducks, liver weight was significantly higher than females (P
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Photos Submissions
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PROCEEDINGS Copyright © 2016 by BE
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Welcome Organisation and Committees
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Dear Stakeholders of Poultry Meat I
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O09 O10 IS07 O11 O12 IS08 O13 O14 O
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IS15 O30 O31 O32 IS16 IS17 O33 O34
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INVITED AND ORAL PRESENTATIONS 19
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able resources between feed, food,
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Animal breeding and expression of g
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of protein, 1 gram of fat and 0 gra
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not evidence-based.” Stamp Dawkin
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There are ample opportunities in po
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IS 02 Genetic and Breeding Aspects
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period. Moreover, because the breas
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Cahaner, A., J. A. Ajuh, M. Siegmun
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O 02 The Effect of Hatching Time, F
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IS 03 The Perspectives of Corn Prod
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41
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O 04 The Market Structure of Geneti
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In recent years, feed prices have r
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Table 2. The Bounds Test Results K
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It is empirically detected that the
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infection requires the analysis of
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O 06 Determination of Salmonella sp
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O 08 Investigation Inhibitory Effec
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IS 06 The Effect of Egg Turning Dur
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O 10 The Effects of High Setter and
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strains (Stipkovits & Kempf, 1996).
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mercial poultry, racing pigeons and
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O 12 Investigations on Infectious B
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crease of energy of grains that is
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Proteases Protease enzyme has an es
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O 13 Optimisation of Enzymes Combin
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Comparing the two control diets, di
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Table 1. Composition and calculated
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O 14 Effect of Xylanase on Digestib
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protein and starch granules more av
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a reduced water consumption. Both o
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Introduction Proteases have become
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suggested that the young broiler ma
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Table 5. Effects of Protease and Ph
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IS 09 Emerging Myopathies: White St
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Meloche, K. J., B. I. Fancher, S. F
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east tissue severely affected by WS
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Results and Discussion Kuttappan et
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Conclusion White striping is a popu
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O 17 Effects of Ultrasound Pre-Trea
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O 19 Slow Food:Slow Growing Broiler
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IS 11 Effects of Childhood Nutritio
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Adequate consumption of poultry mea
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23.Bales C. What you eat significan
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O 21 Protected Organic Acids and Es
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Results and Discussion Performance
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the abundance of Enterobactericeae
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O 22 Effect Of 1-Monoglycerides of
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acervulina) were isolated from clin
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Trial 2: Material and Methods Birds
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oiler chickens. For this reason an
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O 24 Effects of Guanidino Acetic Ac
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pen close to the average pen weight
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Both energy and GAA supplementation
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Mousavi, S.N., Afsar, A., Lotfılla
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Material and Methods Experimental D
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Table 3. Relative liver weight per
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IS 12 The Real Truth on Poultry Mea
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- All living things contain hormone
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O 26 A Public Survey on Consumer Ha
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O 28 Evaluation of Poultry Sector i
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Could “age” be of help in diagn
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Although conjunctivitis (slanted ey
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· Effective medication cannot alwa
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O29 Frequency of Infectious Bronchi
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Narrative Intestinal development Th
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hand by characteristics of the micr
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proved feed conversion ratios, comp
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other foodborne pathogens in poultr
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O 30 Effects of Paenibacillus Xylan
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Table 1. Ingredients and compositio
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Table 3. Effects of Paenibacillus x
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9. Culling CFA, Allison R, Barr W.
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O 32 The Effect of Intra-Amniotic C
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Hatch Sampling:At hatch, the number
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Malondialdehyde Level of Liver on D
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18. Aviagen. Ross Nutrient Suppleme
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Table 3. Fatty acid profile of expe
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6 kilos per capita that is very low
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Design of a Facility When consideri
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O 33 Live Weight and Body Measureme
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IS 18 Efficacy of Vaccination of Br
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Prevention and Control In the past,
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2002; CONWAY and McKENZIE, 2007). T
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aggravated in broiler chickens by c
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Table 2 (qunt.): Vaccine (manufactu
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O 35 Antimicrobial Effects of Pepti
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five to six decades (Havenstein et
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taining amino acids methionine and
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fected by the differences in abdomi
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which is also found by other author
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Response of broiler breeder females
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on chick quality and broiler growth
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O 36 Feed Supplementation Effect of
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Fig. 1: performance parameters eval
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GENE CONTROL 25OHD3 + CTX ORIGIN EF
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O 37 Nutritional Modulation of Anti
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Nutritional Modulation of Antioxida
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Page 223 and 224: IS 21 Microbial Control Strategies
Page 225 and 226: O 39 Effects of Antimicrobial Usage
Page 227 and 228: O 41 Effects of Acorns Extracts of
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Page 231 and 232: References Acamovic T. (2001). Comm
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Page 235 and 236: O 43 Metagenomic Analysis of Cecal
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Page 245 and 246: level as 14.1% and 12.7% respective
Page 247 and 248: Fiure 2:Effects of dietary Ca and P
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Page 253 and 254: P 02 Eubiotics in Broiler Nutrition
Page 255 and 256: P 04 Use of Coriender (Coriendrum s
Page 257 and 258: P 06 Use of Pulsed Electric Fields
Page 259 and 260: P 08 Ozone Applications in Poultry
Page 261 and 262: P 10 Influences of Vegetable Oil (S
Page 263 and 264: P 12 The Importance of the Poultry
Page 265 and 266: The poultry meat sector in Benin us
Page 267 and 268: P 13 Sustainability in Broiler Meat
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Page 273 and 274: P 19 Isolation and Characterization
Page 275 and 276: P 21 An Application of Genome Wide
Page 277 and 278: P 23 Evaluation of Discrimination L
Page 279 and 280: P 25 Effects of Post-Chilling Perox
Page 281 and 282: P 27 Oxidative Deterioration in Pou
Page 283 and 284: P 29 Potantial Use of Fourier Trans
Page 285 and 286: P 31 Effect of Eggshell Temperature
Page 287 and 288: P 33 Metagenomic Analysis of Butyra
Page 289 and 290: P 35 Effect of Organic Material on
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Page 295 and 296: 9. Ramos A, Hernandez E. Prevention
Page 297 and 298: P 39 Effects of Ultrasound Pre-Trea
Page 299 and 300: P 41 Comparison of Some Meat Qualit
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Page 303 and 304: P 45 The Effect of Nutrients on Gen
Page 305 and 306: P 47 Effects of Carob Products With
Page 307 and 308: P 49 Sectoral Structure in The Scop
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Page 311 and 312: P 53 Effects of Olive Leaf Suppleme
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Page 315 and 316: P 57 Effects of Mycotoxins on Nutri
Page 317 and 318: Conclusion Endotoxin improved broil
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P 62 Effect of An Algae-Clay Mix on
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Animals were group weighed (per pen
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References Aubert C., Rousset N., A
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farm control and trial groups were
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P 64 Effects of Dietary Amino Acid
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4th International Poultry Meat Congress

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